EXERCISE NUMBER XXI THE EFFECT OF FAT CONTENT ON ICE CREAM _Part I._ Freeze ice creams after the following formulas as assigned. Each has a different percentage of fat. Fill out the record blank on opposite page and mark plainly each can of ice cream with the receipt number, your name and the date. _Receipts_: No. 1. 40 pounds of 10% cream 8 pounds of sugar 4 ounces of vanilla extract 4 ounces gelatin in 4 pounds water. No. 2. Same as No. 1 except use 15% cream. No. 3. Same as No. 1 except use 20% cream. No. 4. Same as No. 1 except use 30% cream. No. 5. Same as No. 1 except use 40% cream. _Part II._ After hardening or next laboratory period score and criticize the ice cream made in Part I. Fill in the score blank on page 90. EXERCISE XXI REPORT PART I Date_________________________ Receipt Number___________________ CREAM: ICE CREAM: Age______________ Gallons_______________________ Acidity_______ Weight per gallon_____________ Temperature_______ SWELL: STANDARDIZATION: Gallons________ Per cent.____ Per cent_ fat in cream______ Per cent_ fat in milk_______ FREEZING: Standardize_______ pounds of Freezer used_________ cream testing___________ per Pounds ice used _____ cent fat. Pounds salt used_______ [Illustration] TIME: Of starting freezer___________ That mix reaches 30° F________ Required to reach 30° F_______ That freezing is completed____ Total time required to freeze___ Give proportion. x = the pounds______________ Pounds of cream used________ TEMPERATURE: Pounds of milk used_________ Of mix entering freezer_______ Of brine when mix reaches 30° F____ MIX: Of ice cream when removed_____ Pounds_______ Gallons_______ Of brine at this time_________ Weight per gallon___________ Per cent fat it should test________ Was gelatin used?_______ By method 1, 2 or 3?_______ In milk or water?_______ Remarks: Comments on ice cream after it is hardened: EXERCISE NUMBER XXII THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM _Part I._ Freeze the following mixes as assigned. Fill out record blank on opposite page, and mark each can of ice cream plainly with receipt number, your name and date. _Receipts_: No. 1. 40 pounds 16% cream 8 pounds sugar 4 ounces vanilla 2 quarts of gum stock (See page 21) No. 2. Same as No. 1 except use 4 ounces of gelatin in 3½ pounds of water as a binder.